Place the basil, pine nuts, grated parmesan and lemon juice in a food processor and blitz until finely chopped.

With the motor running, gradually add the 60ml olive oil in a thin steady stream until the pesto is well combined. Set aside

Cook the linguine according to the packet instructions. Drain the pasta into a colander

As the pasta cooks, heat the remaining olive oil in a fry pan over a medium high heat. Saute the chicken for 4-5 minutes or until cooked and lightly brown

Place the pesto and drained pasta in the pan, and stir through to combine. Add the ricotta, season with salt and pepper, and gently stir through

Tips & Hints:

To make this dish simpler, use 1/2 cup pre-made basil pesto from the deli section of the supermarket, and mix with ricotta.

Product

Perfect Italiano Original Ricotta 250g

Perfect in cannelloni or cheesecake. A versitile cheese with a distinct light flavour and smooth creamy texture. Perfect in both sweet and savoury dishes, it can be used for baking, fillings, sauces or as a spread. Perfect Italiano™ Original Ricotta is available in 500g and 250g tubs.

Perfect Italiano Extra Sharp Parmesan

Perfect grated or shaved to add extra bold flavour to pasta and salads. Matured for up to 24 months to guarantee extra bold flavour. Stir through pasta sauces and risotto and sprinkle on top to finish for added flavour. Shave onto salads or use in a crumb or as a garnish. Perfect Italiano™ Extra Sharp Parmesan is available in 200g block and 125g grated varieties.

myfoodbook is a recipe and cookbook site where for the first time in Australia you can create your own personalised digital cookbooks using recipes from top food brands and chefs, combined with your own ideas. Learn more about what makes us different from other recipe sites and cookbook products
here.